White Chocolate Toffee Fudge

From: Jenn@eatcakefordinner

3 c. sugar

1 c. evaporated milk

1/2 c. unsalted butter

1 (12 oz.) bag white chocolate chips

1 (7 oz.) carton marshmallow creme

1 c. milk chocolate toffee bits, divided

1 tsp. vanilla

Butter a 9x13-inch baking dish or line with parchment paper. In a large heavy saucepan, combine the sugar, evaporated milk and butter, stirring frequently. Heat over medium-low heat until the butter is melted and the sugar is dissolved. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Reduce heat to medium and boil gently for 5 minutes, stirring constantly.

Remove from heat and stir in the white chocolate chips, marshmallow creme, 3/4 cup of the milk chocolate toffee bits and the vanilla. Stir until smooth and creamy and pour into prepared baking dish. Top with remaining 1/4 cup of milk chocolate toffee bits. Cool until firm, then cut into 1-inch squares and serve. Keep stored in an air-tight container.